Raspberry Thumbprint Cookies
Author: Gluten Free Mama
Ingredients
- 1 PKG Mama’s Sugar Cookie Mix
- ¾ cup butter or dairy free margarine
- ½ tsp. almond extract
- 1 egg white
- 1-2 Tbsp milk (dairy, rice, nut, soy)
- Raspberry Jam ( I use Simply fruit by Smuckers)
Glaze:
- 1 cup powdered sugar
- ½ tsp. almond extract
- 1-2 Tbsp. milk (dairy, rice, nut, soy) or water
Directions
- Preheat oven to 350°.
- Cream butter or margarine with almond extract. Add Mama’s Cookie Mix and egg white. Mix on low for 1-2 minutes. Scrape down sides of bowl. Add milk and mix on medium speed for 1-3 minutes or until a large ball of dough forms.
- Form ¾ inch – 1 inch balls. Place 2 inches apart on cookie sheet. Gently press on the top of the cookie to form and indent with your thumb. Measure out ¼ tsp of jam and fill the cookie. Allow to bake for 14-16 minutes.
- Allow cookies to remain on cookie sheet for 1 minute before removing to cooling rack. Cool completely.
- Mix together powdered sugar, almond extract and 1 tbsp. of milk. Add 1 tsp. at a time more until you get a thick glaze that will hold it shape when drizzled. Drizzle over the tops of the cookies in a zig zag motion.
Tip: You can pipe the icing onto the cookies for a nicer presentation by putting the glaze in a small ziplock bag. Cut a small tip at the bottom being careful not to cut to much off. Squeeze the glaze in a zig zag motion over the cookies. Or do it the easy way and add to a disposable pastry bag and using the smallest #3 tip.
Tip: Don’t make your dough balls too big, it will make the cookies spread and won’t be as pretty.
